Greek Pasta with Beans, Greens, and Tomatoes
Author Chris at Empty Nest Eats
Yield 4 Servings
Healthy and quick. This is one of our go-to, easy pasta favorites. Meatless Mondays here we come!
Ingredients
- 8 ounces multi-grain penne pasta
- 2 teaspoons olive oil
- 1 can (14.5 oz.) diced tomatoes with garlic, basil, and oregano (do not drain)
- 1 (15 oz.) can cannellini beans, rinsed and drained
- 2 cloves garlic, crushed
- 1 small onion, diced
- 1 teaspoon Italian seasoning
- 6-8 cups baby spinach, arugula, or mixed tender greens
- ¼-1/2 cup crumbled feta cheese
- Optional – 1-2 teaspoons basil olive oil
Instructions
- Cook pasta per package instructions. Drain.
- While pasta cooks, heat the oil in a large skillet. Add the onion and garlic and cook until soft. Don't let the garlic burn!
- To the skillet, add the tomatoes with juice and Italian seasoning. Bring to a boil then reduce heat to low.
- Add the beans and spinach to the tomato sauce and cook 2 minutes more, or just until the spinach wilts.
- Add cooked pasta to the sauce, stir well, and heat through (about 3 minutes.)
- Sprinkle with feta cheese and serve. If using, drizzle with a little basil olive oil just before serving.
Courses Dinner
Amount Per Serving |
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Calories 369 |
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% Daily Value |
Total Fat 4 g | 6% |
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| Saturated Fat 2 g | 10% |
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Cholesterol 8 mg | 3% |
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Sodium 250 mg | 10% |
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Total Carbohydrates 69 g | 23% |
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| Dietary Fiber 13 g | 52% |
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| Sugars 5 g | |
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Protein 20 g | 40% |
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Recipe by Empty Nest Eats at https://emptynesteats.com/greek-pasta-with-beans-and-tomatoes/